Soft Pretzels
Dough
1½ cups warm water (about 110 °)
1 tbsp instant yeast
2 tbsp sugar
1 tsp salt
2 tbsp unsalted butter, melted & cooled slightly
4 cups Bob’s Red Mill 1 to 1 Gluten Free flour or 4 cups of your favorite GF flour blend + 2 tsp xanthan gum (if your GF flour doesn’t contain already)
¾ cup tapioca starch
2 egg whites, room temperature
For boiling
2/3 cup baking soda
10 cups water
Before baking
Melted butter or slightly beaten egg + 1 tsp water
Coarse sea salt
Combine warm water, sugar & yeast. Let stand for 5-6 minutes until it starts to bubble & grow.
Whisk together salt, tapioca starch, flour & xanthan gum (if using). Set aside.
In stand mixer mixing bowl combine yeast mixture, melted butter & egg whites. Add 1 cup of flour mixture & mix by hand with spatula or wooden spoon until combined. Add another 1 cup of flour mixture & mix by hand with spatula or wooden spoon until combined. (It will be a little soupy, just keep mixing it until you get most of the lumps out.)
Using paddle attachment on mixer, slowly add remaining flour mixture while mixing on medium speed until thoroughly combined. Mix for an additional 1-3 minutes or until dough comes together & springs back when touched.
Increase mixer speed to high & beat for about 2-4 minutes. Dough should appear almost whipped & easily pull away from sides of bowl.
Dough will be quite stiff & dense
Lightly spray large bowl with GF baking spray. Shape dough into ball & place in bowl. Turn dough around & over until all sides have GF baking spray on them, so the dough doesn’t dry out. Tightly cover with plastic wrap.
Place bowl in warm spot & let rise until double. About 40-60 minutes.
When dough is ready, divide into 8 pieces with sharp knife. Gently roll each piece into a ball, then into a rope about 12 inches long. Place on baking sheet lined with parchment paper. Place each rope on the parchment paper in a U-shape, then bring up ends & form an X to make pretzel shape. Gently press ends into dough to keep them in place. Leave at least 2 inches between each pretzel. Or roll dough into rope, then cut into 1-2 inch lengths for pretzel bites. (I usually do some pretzels & some bites. Both are good, it just depends on your preference!)
Dough is a little fragile, so be gentle when handling
If you want to be able to make the pretzels more twisty, just roll the dough out a little longer/thinner
Alternate proofing method. (See notes)
Place bowl in refrigerator for at least 1 hour & up to 24 hours.
Make into pretzels or bites as directed above.
Cover pretzels with plastic wrap lightly sprayed with GF baking spray & place pan(s) in
warm spot just until the pretzels start to rise, about 30 minutes. Do not overproof.
Bring water & baking soda to rolling boil. Add pretzels, one at a time for about 30 seconds each. Try to flip pretzel over half way through. Remove with slotted spoon or basket strainer spoon & return to parchment paper.
Brush with melted butter or egg & water mixture.
Sprinkle with sea salt.
Bake at 425° for 12-15 minutes until golden brown.
Dipping Suggestions (if you like to dip your pretzels)
Honey mustard sauce (Just mix a little Dijon mustard & honey – amounts depend on your taste. A little more mustard for more tang, a little more honey for more sweet!)
Marina sauce
Ranch dressing
Notes:
I prefer not to proof the dough in the refrigerator. And my taste-tester definitely concur! I found if you put the dough in the refrigerator, it changes the consistency & you can definitely tell they are GF. But if you just let them rise without refrigeration they are surprisingly close to regular soft pretzels, in taste & texture!
Left - refrigerated Right - not refrigerated
If you’re wondering why you boil pretzels before baking them … boiling in water & baking soda basically gelatinizes the outside so they don’t spring up too big during baking. It also gives them the signature chewy pretzel crust.
Some like to dip their pretzels. I prefer eating them plain, & slightly warm! But make them your own & be creative in your serving ideas!